Grandma’s 3-Ingredient Crispy Low-Carb Clouds

Preheat your oven to 320°F (160°C) with the baking rack positioned in the middle slot. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Transfer the 3 ounces of pork rinds into a food processor. Pulse continuously until pulverized into a fine, sand-like dust. Transfer to a small bowl and stir in the ½ teaspoon of chosen seasoning.

In a clean, grease-free glass or metal bowl, beat the 2 egg whites using an electric hand mixer on high speed for 3 to 4 minutes until rigid, glossy stiff peaks form that hold their shape when beaters are lifted.

Sprinkle half of the ground pork rind dust over the whipped egg whites. Using a silicone spatula, fold gently using a downward-and-over motion. Add the remaining dust and fold just until integrated to avoid deflating the trapped air pockets.

Drop the fluffy mixture onto the prepared baking sheet in rounded tablespoon mounds, leaving 1 inch of space between each. Bake at 320°F (160°C) for 15 to 20 minutes until uniformly golden-brown. Let cool on the sheet for 5 minutes to fully crisp up before serving.